WHOLE WHEAT ENGLISH MUFFINS RECIPE: HOW TO MAKE IT
I got this hearty whole wheat English muffin recipe many years ago from the county Extension service. I love the muffins' taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer. —Mildred Decker, Sandy, Oregon
Provided by Taste of Home
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining 2 tablespoons sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake until bottoms are browned, 8-10 minutes. Turn muffins over; bake until second side is browned, about 7 minutes longer. Remove from pan to a wire rack to cool. Store in the refrigerator. To serve, split with a fork and toast.
Nutrition Facts : Calories 246 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 232mg sodium, CarbohydrateContent 43g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 7g protein.
2- MINUTE LOW CARB ENGLISH MUFFIN - SUGAR-FREE MOM
Provided by Brenda Bennett | Sugar-Free Mom
Categories Breakfast
Total Time 4 minutes
Prep Time 2 minutes
Cook Time 2 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Spray the 2 ramekins you are using with olive oil cooking spray or coconut oil spray.
- Add the almond butter and butter to the dish.
- Microwave for 30 seconds and mix until smooth. Set aside to cool.
- In a small bowl whisk the almond flour, salt and baking powder together.
- Pour the milk and egg to dry ingredients and stir until combined.
- Pour this mixture evenly into the two greased ramekins with the almond butter mixture and stir to combine well.
- Microwave 1-2 minutes or until toothpick in center comes out clean.
- Allow to cool a few minutes before taking it out of the ramekin and slicing in half to toast.
- Toast until desired.
- Enjoy!
Nutrition Facts : ServingSize 1 english muffin, Calories 222 kcal, CarbohydrateContent 5 g, ProteinContent 7 g, FatContent 20 g, SaturatedFatContent 5 g, CholesterolContent 97 mg, SodiumContent 228 mg, FiberContent 2 g
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